Tandoori chicken thighs and rice with marinated vegetables
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 674, total fat 25 G., saturated fats 8 G., proteins 53 G., carbohydrates 60 G., fiber 6 G., cholesterol 182 mg, sodium 1186 mg, sugar 7 G.
Calories 674, total fat 25 G., saturated fats 8 G., proteins 53 G., carbohydrates 60 G., fiber 6 G., cholesterol 182 mg, sodium 1186 mg, sugar 7 G.
Marinate chicken thighs in spiced Greek yogurt with a whole host of spices, infusing them with the aroma of Indian tandoori chicken. Then thread them onto wooden skewers and grill them, or even in a grill pan. Serve the kebabs with boiled rice and marinated giardiniera vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken thighs
- 1 tbsp. coriander seeds
- 1 tbsp. cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp fenugreek seeds
- 1 tbsp. yellow mustard seeds
- 1 teaspoon black peppercorns
- 2 cardamom pods
- 1 cinnamon stick
- 1 long dried red chili, stem removed
- 1.5-2 tbsp. ground turmeric
- 1 tbsp paprika
- 2 cups Greek yogurt
- 2.5 cm ginger root, peeled and grated
- 3 cloves of garlic, grated
- 2 tbsp. l. olive oil
- 700 g boneless and skinless chicken thighs, cut into 3-5 cm thick pieces.
Rice with pickled vegetables
- 1 tbsp. basmati rice
- 1 curry leaf
- 1.5-2 cups chicken broth
- 2 cardamom pods
- 0.5 cups chopped giardiniera + 1 tbsp brine
- Special equipment: spice grinder; 15-20 bamboo skewers, soaked in water for 30 minutes
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Recipes with similar ingredients: chicken thighs, coriander, cumin, fennel seeds, fenugreek, mustard seed, chili pepper, cinnamon, cardamom, basmati rice, jardiniere
Cooking the dish according to the recipe:
- Place a medium skillet over medium-low heat and add the coriander, cumin, fennel, fenugreek, mustard, peppercorns, cardamom, and cinnamon. Toast, shaking the pan, until fragrant, 2-4 minutes.
- Set aside and let cool slightly. Grind in a spice grinder with dried chili until powdered, then transfer to a bowl and add turmeric and paprika. Transfer a few tablespoons of the spices to a larger bowl, and set the rest aside for another use.
- In a bowl with the spices, add yogurt, ginger, garlic, olive oil, a little salt, and black pepper and mix well. Season the chicken with salt and pepper, add it to the yogurt mixture, and marinate in the refrigerator for at least 20 minutes and up to 2 hours.
- Preheat a grill pan over medium-high heat. Remove the chicken from the yogurt and thread the pieces onto skewers. Place the kebabs on the grill pan and cook, turning once, until cooked through, 10-12 minutes.
- Divide the rice and marinated vegetables into 4 small bowls. Serve with the chicken.
- Rice with pickled vegetables:
Place a small to medium saucepan over medium-high heat. Add the rice, curry leaf, chicken broth, and cardamom pods, season with salt and pepper to taste. Bring to a boil, then cover and reduce heat to low. Cook the rice according to package directions for 16-18 minutes. Remove from heat and remove the curry leaf and cardamom pods from the pan. Fluff the rice with a fork and set aside to keep warm. Add the pickled vegetables and brine.
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